Roti, Phulka, Chapati Recipe step by step-How to make Soft Chapati and Roti-Indian Flat Bread Recipe

whole wheat flour

🥗Healthier: millet flour

💰Cheaper: all-purpose flour

Millet flour adds nutrition, while all-purpose flour is more accessible.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is often less expensive.

Introduce the recipe and explain that three types of flatbreads will be made: roti, phulka, and chapati.

Measure 250 grams of whole wheat flour (approximately 3 medium-sized cups).

Add 225 ml of water gradually, mixing well.

Add salt and oil if desired for softness, but this is optional.

Start kneading the dough, adding water in parts until the dough is soft and smooth without cracks.

Once the dough is smooth, cover it and let it rest for 15-20 minutes to become soft.

After resting, knead the dough again for a few seconds.

Take a small portion of the dough and roll it into a ball, dusting with dry flour.

Flatten the ball slightly and roll it out into a round shape using a rolling pin, dusting with flour as needed.

Heat a skillet over high flame until steam rises.

Place the rolled roti on the skillet and cook for 4-5 seconds before flipping it.

Cook the other side for another 5-7 seconds, checking for doneness.

Use a cotton cloth to gently press the edges of the roti to help it puff up.

Once puffed and cooked, remove it from the skillet and place it on a plate.

For phulka, follow the same steps but cook it directly over the flame after cooking on the skillet for a few seconds.

For chapati, add a little oil or ghee on one side after cooking, then flip it and cook the other side until done.

Serve the flatbreads warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens